Food notes:

I bone my duck. It's a laborious process but it's well worth the effort. I really didn't want to intimidate you with that task in the main recipe because this is delicious with or without bones. But if you are adventurous enough to try, here is how to do it.

1. Get a sharp utility or fillet knife. It must be really sharp.

2. Next, crack the wing and thigh joints where they are connected to the main carcass. This will make it easier to separate later.

3. Start boning from the bottom and work your knife as close to the breastbone as possible. Just remember that you want to avoid breaking the skin and get as much meat off the carcass as possible.

4. Slowly work your way up and don't be afraid to turn the bird inside out if it gives you a better grip. Cut through the wing and thigh joints cleanly. If you like, bone the thigh and wing drumlet as well, but I normally leave it alone to give the duck a better shape.

5. Take your time, and pretend you are a surgeon at work and you'll have a clean limp bird in no time.

Recipe | Drunken Chicken

Ingredients:

1 large chicken, about 2 kg

1 tbsp salt

1 tsp roasted Sichuan peppercorns plus

1 tbsp salt

2 liters chicken stock or hot water

1 liter quality Shaoxing or any yellow wine

200 ml Chinese baijiu (like Erguotou)

Method:

1. Put the two liters of water or chicken stock to the boil. Rub 1 tbsp salt all over the chicken and tie a strong string around its neck.

2. When the water is at a rolling boil, immerse the chicken in the pot. The water will subside.

3. When the water starts boiling again, allow the chicken to cook for five minutes. Then, switch off the fire and cover the pot tightly. Leave the chicken in the pot until the water has cooled.

4. Lift the chicken by the string and let it drip dry for 10 minutes. Cut the bird in half and place the halves in a large deep dish.

5. Roughly crush the roasted Sichuan peppercorns together with the salt. Sprinkle over the chicken.

6. Pour the Shaoxing and baijiu over the chicken halves and add enough chicken stock to cover the chicken completely. Leave to marinate overnight or up to three days.

7. To serve, drain the chicken, cut into pieces and garnish with cool cucumber slices or coriander bunches.

Food notes:

Drunken chicken is traditionally eaten cold, but there's nothing to stop you heating the chicken up in a steamer. The amount of liquor used seems intimidating, but be assured that the chicken will only be lightly flavored. The liquor acts more as a preservative. Substitute with quality (not cooking) sherry if you cannot get Shaoxing wine.